BRINDISA SHOREDITCH'S WEEKEND RICE BRUNCH

SUN & SAT / 12 NOON - 5PMCLICK TO VIEW MENU
Though brunch is becoming increasingly trendy across Spain, there's still only one type of dish that still takes prevalence for weekend feasting and that's rice .
Pans are plonked on tables and devoured with good booze and great company. We've decided to bring the weekend rice culture of Spain to Brindisa Shoreditch.
We've created a menu featuring 5 speciality rice dishes, all served with pan con tomate and salad. (The bigger the group, the bigger the pan.) We've curated a brunch style cocktail list to pair perfectly with our rices.
BOOK NOW All our rice dishes are made using a single estate bomba rice grown on the Ebro delta by Illa de Riu.

In Spain, like England, there’s only one thing that graces the table at Easter and that’s lamb. There’s nowhere better in Spain for lamb than Castilla y León where there’s a tradition and passion for roasting meats in an‘asador’ – a vast wood fired oven.

Delve into a sharing terracotta tray of succulent, slow-roasted shoulder of lamb. Served with all the traditional trimmings: ‘panadera’ (oven) potatoes, plump Manzanilla olives and roasted vegetables, rosemary gravy, green salad and to finish a choice of dessert.